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- 1½ teaspoons minced fresh cilantro
- 1 teaspoon Asian sesame oil
- 1 teaspoon minced green onion
- 1 teaspoon minced peeled fresh ginger
- ¼ teaspoon ground toasted Sichuan peppercorns
- Hot chili paste (such as sambal oelek) or hot chili sauce (such as Sriracha)
- 2 cups all-purpose flour, plus more for dusting
- 3 teaspoons Asian sesame oil
- 1 teaspoon ground Sichuan peppercorns
- 1 cup minced green onions
- 3 tablespoons peanut oil, divided
Whisk garlic, soy sauce, cilantro, oil, onion, ginger, sugar, and peppercorns in a medium bowl to blend. Season sauce to taste with chili paste.
Do Ahead: Sauce can be made 1 day ahead. Cover and chill.
Sprinkle a work surface generously with flour. Place 2 cups flour in a large bowl. Add 1 cup hot water and blend until dough forms (dough will be sticky). Transfer dough to work surface; divide in half.
Shape each dough half into a smooth ball; flatten each to a 6" disk. Sprinkle each with 1 tsp. salt, then drizzle each with 1½ tsp. sesame oil. Press and smear salt and oil into tops of disks. Sprinkle each disk with ½ tsp. peppercorns, then ½ cup green onions; press into surface of dough. Roll up each disk into a log and seal ends. Roll out each log to a 10"-long rope. Shape into a coil, then a ball.
Sprinkling with flour as needed, roll out each ball of dough to a ¼"-thick round, 8–9" in diameter.
Do Ahead: Dough can be made 1 day ahead. Enclose each dough round in plastic wrap and chill.
Heat 1½ Tbsp. peanut oil in a large skillet over medium. Add 1 pancake to skillet. Cook until bottom is brown and crisp, 3–5 minutes. Turn pancake over. Cook until bottom is brown and crisp, 3–5 minutes more. Transfer to a cutting board. Repeat with remaining peanut oil and second pancake. Cut warm pancakes into wedges and serve with reserved dipping sauce.
Nutritional ContentPer 1 serving: Calories (kcal) 99.8 %Calories from Fat 40.2 Fat (g) 4.7 Saturated Fat (g) 0.7 Cholesterol (mg) 0 Carbohydrates (g) 12.8 Dietary Fiber (g) 0.6 Total Sugars (g) 1.9 Net Carbs (g) 12.3 Protein (g) 2.2Reviews Section
The Best Scallion Pancakes Start with Hot Water Dough
With most Western breads and pastries, cold or room temperature liquid is added to flour before kneading. There are two major proteins in flour, glutenin and gliadin. Here's the thing: they're kinda kinky (no, not in that way), and when they get wet and are rubbed around (like kneading), they stretch out and bind with other glutenin and gliadin molecules, forming the stretchy protein matrix known as gluten.
Gluten is what gives dough structure, and the more it's kneaded and worked, the tighter it becomes. A ball of well-kneaded cold water dough will spring back if you press it and contract if you stretch it. This is why pizza dough is extremely hard to roll out until it's had at least a few hours to rest and allow the gluten to relax. The level of chewiness and stretch you get from a cold water dough is directly related to how vigorously its kneaded and how long it rests.
Hot water doughs—the type used to make scallion pancakes, dumpling wrappers, and several other Chinese pastries—work a little differently. By adding boiling water directly to flour, you end up not only denaturing the proteins, but smashing them into small pieces. Some gluten can still form, but because cooked proteins aren't nearly as stretchy or clingy as raw ones, you won't get anywhere near the stretch of a cold-water dough.
If airy, hole-filled bread is your goal, destroying the proteins is a bad thing. If you're looking for tender dumpling wrappers or scallion pancakes with just a bit of tug and chew, that's precisely what you want.
The beauty of a hot water dough is that it doesn't bounce back as much as cold water dough. This makes it extremely easy to work with and roll out. That's a positive boon when you've got 50 dumpling wrapper skins to form, or when you're making scallion pancakes. Even better, because it's got so little gluten development, you can work with it cool, making it easy to prepare your dough in the morning, throw it in the fridge, come back just before dinner and roll out what you need for your meal.
The next interesting part of making scallion pancakes is the rolling method.
Chinese Scallion Pancakes (Shallot Pancakes)
My favourite Chinese restaurant treat made at home – with step by step photos! Wonderfully crisp on the outside, chewy, flaky and salty on the inside. Authentic and easy! I love scallion pancakes so much I used to stockpile frozen ones from the Asian grocery store, then cook them up at home. I swear they are the best midnight snack after a few too many vinos – and they take minutes to cook straight from the freezer. I was inspired to try to make them myself because I bought a whole bunch of shallots just so I could use one piece for a recipe and I had to find a recipe that used a lot of shallots!
YES this is easy! Of course it is easy – every recipe on my blog is easy. I promise you this is worth trying. The smell when the pancake hits the pan, the shallots sizzling…..I’m lost for words to describe how good it is. It is a great make ahead dish – you can keep the ready-to-cook pancakes in the fridge or the freezer – and you can cook them in their frozen state, it just takes a 3 minutes instead of 2 minutes on the stove.
The recipe is really easy (full recipe provided below). All you do is combine flour, salt and water to make a dough, set it aside for 10 minutes, divide into two, then roll each ball out thinly into about 1.5ft/50cm x 8″/20cm. Then spray lightly with oil, then roll it up starting from the wide end. Then coil it into a snail shape, push down with your hand and roll out again into the same shape. Repeat with the other ball.
Roll them out again. This time after you spray it with oil, scatter over the chopped scallions and a pinch of salt. Then roll it up again, starting from the wide end. After rolling it up, cut the dough in half, then coil again. You will end up with 4 coils. Push down with your hand and roll out into a round pancake about 1/3 ” / 0.5 cm thick. Then you simply pan fry.
The spraying of oil, coiling them re-rolling is what creates the flaky layers which you can see in this photo.
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Flaky Scallion Pancakes with Shallots
Scallion pancakes (蔥油餅) is one of those traditional Chinese dishes that will please a crowd. In general, they are pan fried so that they get nice and crispy on the outside. The sign of a good scallion pancake are the flaky layers of dough. When I say flaky, I don’t mean buttery pie crust kind of flaky. Rather, when you rip open a scallion pancake, you should see thin, overlapping layers of dough. It gives the pancakes a light airy quality in the center.
It took me a while to figure out the best method for making scallion pancakes. In the past, I rolled out small balls of dough into a relatively thin circle, rolled that circle up into a tight log, and curled that circle into a snail-like shape. Then, I would roll out that curled dough into a thin circle again, and pan fried the pancakes (see my post here for the full recipe). Although the pancakes tasted fine, I still believed that I could come up with a better recipe. After watching many, many YouTube videos, I finally developed a better method for the recipe!
- To a food processor, add 2 cups flour and the baking powder. Then, with the motor running, add ⅔ cup cold water continue processing until a dough forms, about 40 seconds. Transfer the dough to a plate and set aside. Add the remaining flour and the salt to the food processor and, with the motor running, add ⅔ cup boiling water continue processing until a shaggy dough forms, about 30 seconds. Return the reserved dough to the food processor and pulse until both doughs come together, about 35 seconds.
- Lightly flour a clean work surface and turn the dough out onto it. Knead the dough until smooth and elastic, about 4 minutes. Grease a large bowl, transfer the dough to it, cover, and set aside at room temperature until it is pliable, and relaxed, about 2 hours.
- Lightly flour a clean work surface and a rolling pin. Split the dough in half, and roll one half out to a 10-by-20-inch rectangle. Brush the rectangle with 1 tablespoon each canola and sesame oil. Sprinkle with half the scallions, half the chile flakes, and half the white pepper. Beginning with one long side, tightly roll the rectangle up like a jelly roll, stretching gently outward as you roll. Cut the roll crosswise into 3 even pieces. Slightly stretch one piece, and starting from one edge, coil it horizontally, tucking the outer end beneath it. Gently flatten the coil into a disk with your hand, then use the rolling pin to flatten the disk further into a 6-inch circle. Repeat with the remaining pieces and the second half of the dough and fillings. Cover the pancakes with a large sheet of plastic wrap and set aside for 10 minutes.
- Place a large baking sheet in an oven preheated to 200°F.
- To a medium nonstick skillet over medium heat, add 2 teaspoons canola oil. When the oil is hot, add 1 pancake to the skillet and cook, swirling the skillet and turning once, until golden and crisp, about 10 minutes. Use a wide spatula or tongs to transfer the pancake to the baking sheet in the oven. Repeat with the remaining oil and pancakes. When all the pancakes are cooked, remove from the oven and cut into wedges. Serve hot, with soy sauce for dipping.
Scallion pancakes are as widely popular in China as muffins are in America. The basic recipe for a simple scallion pancake—served with soy milk or rice porridge for breakfast—is just a guide. Some like it firmer, some fluffier. Christopher Testani
Paleo Scallion Pancake
Paleo Scallion Pancakes
I doubt I’m alone in this little admission: I’m always looking for that perfect healthy meal. You know, the one that’s healthy AND delicious AND filling AND cures diseases AND makes my skin glowy AND ends wars AND …
Why is that so much to ask?
It seems like when I find a meal I love, it’s too high in carbs or calories or chemically weirdness. When I find a meal that’s healthy, it tastes like cardboard. And you guys, I cannot make myself eat cardboard. I just can’t. I still remember the time I decided I was going to eat a rainbow of roasted veggies for dinner every night. That lasted two days and I think I ate more of the garlic aioli than the asparagus.
Anyway, what I’m trying to tell you is that I FOUND IT. I FOUND IT, AND IT’S SCALLION PANCAKES. These paleo scallion pancakes are flippin’ delicious, flippin’ healthy. And when I topped them with an also-healthy pile of sesame shrimp and a drizzle of Sriracha aioli (recipes coming soon!) they might’ve been the best savory thing I’ve ever made. And that’s saying a lot, ’cause once I made these.
Scallion Pancake with Ginger Dipping Sauce
This recipe for Scallion Pancake and amazing Ginger-Sesame Soy Dipping Sauce will help you make the restaurant-style flaky and chewy Chinese Scallion Pancakes at home. Serve as an appetizer or snack.
For me, three things make Scallion Pancakes taste just like served in Chinese restaurant.
- Flavor of fresh scallions.
- Flaky layers and chewy texture of pancakes.
- Irresistible Sesame-Soy Ginger Dipping Sauce served with pancakes.
Good news is - I'm sharing today all secrets to make pancakes which have all three qualities listed above. Pretty much everything you need to know to make THE perfect Scallion Pancakes.
Let's learn to make some and serve something different for your family gathering.
Scallion or Green Onion Pancake is signature appetizer on every Asian restaurant's menu. The seasoned wheat flour dough is layered with green onions and rolled to make 6-7 inch flat bread. Flat bread is then shallow pan fried in cooking oil until both sides are crispy. The resulting pancakes resembles cooked stuffed tortilla and have buttery layered texture somewhat like a cooked puff pastry. The flavor fresh stuffed green onions can't be missed.
When hot pancakes are dipped in sharp dipping sauce. a flavor explosion happens! I highly recommend trying this recipe once. It will be repeat offender for sure.
SCALLION PANCAKE DIPPING SAUCE
The dipping sauce recipe for scallion pancakes is ginger-sesame soy dipping sauce. It has sharp and delicious ginger-sesame soy flavor with lite flavor of scallions. It is easy to prepare and a versatile condiment. It is perfect to serve as Dipping Sauce with Scallion Pancakes, or Chinese Dumplings, or Spring Rolls. It is also a great marinade to make Ginger-Sesame Grilled Chicken.
To make dipping sauce for Scallion Pancakes, I add all ingredients for dipping sauce: grated ginger, sesame oil, sugar, rice vinegar, soy sauce in a small bowl. Whisk to mix sugar with oil and soy sauce. Then mix in sesame seeds and scallion. This simple recipe has sharp and delicious ginger-sesame flavor.
This Dipping Sauce keeps good in refrigerator for up-to 1 month. If serving later, I recommend to mix-in fresh chopped scallions just before serving.
HOT WATER DOUGH FOR CHINESE PANCAKES
To make perfect scallion pancakes, first step is to get dough right. Dough for Scallion Pancakes is called Hot Water Dough. It is made making dough of wheat flour with oil, seasoning and hot water. Hot water gives pancakes signature chewy texture. Fat (oil or butter) helps in flaky cooked Pancakes.
To make the dough, in food processor, or wide bowl, add flour, butter or oil, salt, and minced garlic. Start with adding 1/2 cup of hot water. Pulse to mix water with flour. (Mix with wooden spoon if using bowl.) Add a tbsp more until dough comes together. No more than 4 tbsp of water. Dough should not be very wet or sticky.
Once dough has formed, letting it rest makes it soft and easy to work with. The resulting pancakes are soft, flaky with perfect lite chewy texture. Simply irresistible with Soy dipping Sauce.
HOW TO ROLL THE PANCAKES
This is very important step in getting signature multiple flaky layers in pancake. The rested dough is flattened, brushed with oil, layered with minced scallions and rolled like a log, then spiraled and flattened again. This creates multiple layers of oil layered dough. When cooked, layers separate to flaky crispy layers of pancakes just like a puff pastry.
Once ready, I slice pancakes into triangles just like you would slice pizza. Serve still warm Scallion Pancakes with dipping sauce and have a Chinese Restaurant made-at-home.
I hope these pancakes will make to your next family gathering. Pancake Dough stays good in refrigerator up-to 2-3 days and dipping sauce stays good for up-to 1 month. So, you can make dough and dipping sauce ahead of time. Just roll and cook pancakes when planning to serve.
- For the Pancakes:
- 2 cups (about 10 ounces) all-purpose flour, plus extra for dusting work surface
- 1 cup (8 ounces) boiling water
- Up to 1/4 cup toasted sesame seed oil
- 2 cups thinly sliced scallion greens
- Kosher salt
- For the Dipping Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons Chinkiang or rice wine vinegar
- 1 tablespoon finely sliced scallion greens
- 1/2 teaspoon grated or slivered fresh ginger
- 2 teaspoons sugar
For the Pancakes Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.
Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Season with salt.
Roll disk up like a jelly roll.
Twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again.
Twist into a spiral and flatten gently.
Re-roll into a 7-inch disk, brush with oil, and transfer to a plate lined in foil or parchment paper. Repeat steps two and three with remaining pancakes and stack them.
For the Sauce: Combine all the sauce ingredients and set aside at room temperature.
Grill the Pancakes: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
Working one pancake at a time, carefully drape pancake directly on grill grates. Cook, turning occasionally, until cooked through and well browned and blistered. Transfer to a cutting board and cover with a towel to keep warm while you cook the remaining pancakes. Cut into wedges and serve with dipping sauce.
Molly's Scallion Pancakes and Maple Syrup Slaw-Famous Fridays
- 2 tablespoons low-sodium soy sauce
- 1/4 cup maple syrup
- 1/2 cup rice vinegar
- 4 cups shredded carrots
- 2 cups unbleached, all-purpose flour, plus more for dusting
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 cup water
- 3 tablespoons toasted sesame oil
- Black pepper
- 5 scallions, very finely chopped
- Crushed red pepper flakes
- Flavorless oil, for frying
- 1 tablespoon toasted sesame seeds
- 1 scallion, finely chopped
1. To make the slaw: Place the soy sauce, syrup and vinegar in a large bowl and mix together. Add the carrots and toss well. Cover and refrigerate for at least 30 minutes or up to 1 day.
2. To make the pancakes: Place the flour, salt and baking powder in a large bowl and whisk together. Stir in the water to form a dough. Lightly flour a board or work surface, turn the dough out onto it and knead for about 10 minutes, until the dough is smooth and still slightly sticky. You may have to add more flour--I added at least another 1/4 cup as I kneaded. Cover the dough with a slightly damp towel and let rest for 20 minutes.
3. Divide the dough into 4 equal pieces and cover the pieces you're not working with with the damp towel. Using one piece of the dough, use a rolling pin to roll out to a 7-8-inch round. Brush with a thin layer of sesame oil and sprinkle on a bit of pepper, 1/4 of the scallions and a pinch of crushed red pepper. Roll it up tightly like a jelly roll and then coil the roll into a spiral. Then use the rolling pin to roll out the spiral into a flat 7-8-inch round. Repeat the process with the remaining dough.
4. Pour about 1/8 inch of oil into a large skillet and heat over medium-high heat until very hot and shimmering. Fry the pancakes in batches for a few minutes per side until they are golden brown. Transfer to paper towels to drain.
5. To serve, cut the pancakes into wedges and top with the toasted sesame seeds and reserved scallion. Place a large scoop of the slaw on the side.
Note: Recipe adapted from Molly on the Range by Molly Yeh. I stuck pretty closely to the recipe but left out the teaspoon of fresh minced ginger from the slaw and used less hot pepper flakes in the filling.